Blueberry-Walnut Pancakes with Maple Yogurt

These hearty pancakes will help you recover from your longest training runs. The addition of walnuts and maple yogurt topping, which is rich in protein, gives them extra staying power.

Total Time

Ingredients

Serving Size

Ingredients

0.25

2% plain greek yogurt

Ingredient Full:

.25 cup 2% plain greek yogurt

Ingredient Display Order:

1

Unit:

cup

2.00

maple syrup

Ingredient Full:

2 tablespoons maple syrup

Ingredient Display Order:

2

Unit:

tablespoons

0.75

blueberries

Ingredient Full:

.75 cup blueberries

Ingredient Display Order:

3

Unit:

cup

1.00

butter

Ingredient Full:

1 tablespoon butter

Ingredient Display Order:

4

Unit:

tablespoon

2.00

chopped walnuts

Ingredient Full:

2 tablespoons chopped walnuts

Ingredient Display Order:

5

Unit:

tablespoons

1 BATCH MULTIGRAIN BUTTERMILK PANCAKE MIX BATTER:

Ingredient Full:

1 BATCH MULTIGRAIN BUTTERMILK PANCAKE MIX BATTER:

Ingredient Display Order:

6

1.00

multigrain buttermilk pancake mix (see below)

Ingredient Full:

1 cup multigrain buttermilk pancake mix (see below)

Ingredient Display Order:

7

Unit:

cup

1.00

large egg

Ingredient Full:

1 large egg

Ingredient Display Order:

8

0.67

cold water

Ingredient Full:

.667 cup cold water

Ingredient Display Order:

9

Unit:

cup

3.00

canola oil

Ingredient Full:

3 teaspoons canola oil

Ingredient Display Order:

10

Unit:

teaspoons

MULTIGRAIN BUTTERMILK PANCAKE MIX (MAKES 5 BATCHES):

Ingredient Full:

MULTIGRAIN BUTTERMILK PANCAKE MIX (MAKES 5 BATCHES):

Ingredient Display Order:

11

0.75

ground flaxseeds

Ingredient Full:

.75 cup ground flaxseeds

Ingredient Display Order:

12

Unit:

cup

1.50

whole wheat flour

Ingredient Full:

1.5 cups whole wheat flour

Ingredient Display Order:

13

Unit:

cups

1.50

brown rice flour, oat flour, or sorghum flour

Ingredient Full:

1.5 cups brown rice flour, oat flour, or sorghum flour

Ingredient Display Order:

14

Unit:

cups

0.50

toasted wheat germ

Ingredient Full:

.5 cup toasted wheat germ

Ingredient Display Order:

15

Unit:

cup

0.50

buttermilk powder

Ingredient Full:

.5 cup buttermilk powder

Ingredient Display Order:

16

Unit:

cup

2.00

light brown sugar

Ingredient Full:

2 tablespoons light brown sugar

Ingredient Display Order:

17

Unit:

tablespoons

4.00

baking powder

Ingredient Full:

4 teaspoons baking powder

Ingredient Display Order:

18

Unit:

teaspoons

1.00

baking soda

Ingredient Full:

1 teaspoon baking soda

Ingredient Display Order:

19

Unit:

teaspoon

1.00

salt

Ingredient Full:

1 teaspoon salt

Ingredient Display Order:

20

Unit:

teaspoon

Directions

To make the pancake mix: Make the pancake mix: In a large bowl, whisk together the ground flaxseeds, whole wheat flour, brown rice flour, wheat germ, buttermilk powder, brown sugar, baking powder, baking soda, and salt. Store, tightly sealed, in the refrigerator for several months.To make the pancake batter: To make pancakes (about 4): Measure the pancake mix into a large bowl and make a well in the center. Stir in the egg, water, and 2 teaspoons of the canola oil.To make the pancakes: Heat a large skillet or griddle over medium heat.In a small bowl, stir together the yogurt and maple syrup. Set aside.Gently stir the blueberries into the prepared pancake batter.Add the butter to the hot skillet and swirl to coat the bottom. For each pancake, ladle 1/3 cup batter into the skillet. Cook about 3 minutes, or until bubbles form on the surface and the bottom is golden brown. Flip and cook 1 to 2 minutes longer, until cooked through.Remove pancakes to 2 plates. Top each with maple yogurt and sprinkle with the walnuts.